Recipe Details
Ingredients
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½cupmayonnaise
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1lime, juiced
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1tablespoonground ancho chile pepper
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1teaspoonsmoked paprika
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8earscorn on the cob, husked
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¼cupbutter, melted, or as needed
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½cupfreshly grated cotija cheese
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1pinchsalt, or to taste
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1lime, sliced
Cooking Directions
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Preheat an outdoor grill for high heat and lightly oil the grate.
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Combine mayonnaise, lime juice, ancho chile powder, and smoked paprika in a bowl; whisk until smooth. Refrigerate until needed.
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Bring a large pot of salted water to a boil. Boil corn in salted water for 5 minutes. Drain the corn.
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Place ears of corn on hot grill and cook until the kernels begin to brown and caramelize, 2 to 3 minutes. Turn corn and continue to cook, turning ears after 1 to 2 minutes, until they are browned with slightly charred, caramelized spots.
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Generously brush corn with melted butter and ancho-lime mayonnaise until kernels are coated. Sprinkle ears with cotija cheese and salt. Garnish with slices of lime.
Cooking Tips:
Parmesan cheese is a common substitute for cotija cheese, and feta will work in a pinch.
I prefer a charcoal grill for the smoky taste.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories265 | |
| % Daily Value * | |
| Total Fat 20g |
26% |
| Saturated Fat 7g |
35% |
| Cholesterol 29mg |
10% |
| Sodium 246mg |
11% |
| Total Carbohydrate 20g |
7% |
| Dietary Fiber 3g |
11% |
| Total Sugars 3g |
|
| Protein 5g |
10% |
| Vitamin C 10mg |
11% |
| Calcium 65mg |
5% |
| Iron 1mg |
4% |
| Potassium 298mg |
6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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